Chicken Enchilada Pasta

Happy Friday everyone! How has your week been? Is it just me, or does October always feel uncharacteristically busy? Maybe it's the upcoming holidays, or maybe I'm finally just getting my stuff done instead of reading a book for a change, ha! Either way, it's flying by.



Pinterest came to the rescue with this dish after realizing that it was 5'oclock and I had absolutely no idea what we were going to eat that night. It was honestly one of the best pasta dishes I've ever had, the flavors were delicious, and it was so easy to make. My husband and I had to fight over who got the leftovers :) And of course, any dish that my kids will eat is an instant winner in our house. Make this pasta, I promise you won't regret it.

Check out the recipe here, Pearls, Handcuffs, and Happy Hour is an adorable blog. Enjoy!

Buffalo Chicken Wraps

Just in this last year, I have discovered my love for the flavors of Buffalo Chicken. And it's a good thing too, it seems to be everywhere these days! In the form of sandwiches, pastas, casseroles, and of course, you can't beat the old fashioned wing.


I found this idea on Pinterest, in need of using up the last bit of KC Masterpiece Buffalo Marinade I received as a part of the Foodbuzz Program. It's so easy, and so tasty! The chicken comes out tender, spicy and slightly sweet, which is the perfect thing to pair with pungent blue cheese and crisp lettuce. Wrapped in a tortilla and you have a finger licking lunch on your hands. It will definitely warm your belly on these cooler fall days.

Buffalo Chicken Wraps

Ingredients

4-5 flour or whole wheat tortillas
5-6 boneless, skinless, chicken thighs
1 1/2 cup Buffalo Chicken Marinade or preferred hot sauce
Blue Cheese or Gorgonzola crumbles
Blue Cheese or Ranch dressing
chopped lettuce and tomato (optional)

Directions

In a crockpot, combine chicken thighs and Buffalo Sauce. Cook on high for 3-5 hours, or until chicken is cooked through and falls apart easily. Shred chicken with sauce.

Assemble wrap with chicken, Blue Cheese, dressing, lettuce and tomato. Wrap tightly and fasten with toothpicks if desired. Enjoy! Napkins recommended!

Fresh Tomato and Sausage Pasta

I had a great day today! My son started his first day of preschool today, and that combined with my daughter being in school, left me gloriously child free for two and a half hours! I grabbed a friend, who is also newly childless and we hit the town... Well okay, we hit a craft store, and the mall, but we also fit in a late breakfast at Whole Foods, as well as peaceful conversation without any whining, hitting or biting. It. Was. Fantastic.

Afterward I picked up a little boy who walked with a bit more swagger in his step. He was, afterall, a preschooler, which makes him much cooler. We enjoyed some time at the park afterward, because even though it's September, it's still hot, and humid. I'm actually okay with it though because I'm not quite sure I'm done eating all of my summer favorites, like this dish.


I rarely repeat recipes on my blog, but this goes down as one of my all time favorite recipes. It's basically all of my very favorite foods in one skillet, basil, pasta, tomatoes, cheese, sausage, delicious! I felt like it would be remiss of me not to re-introduce it, especially when the weather still allows it.

Fresh Tomato and Sausage Pasta
Cooking Light September 2009

Ingredients

8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomato, chopped
6 tablespoons grated, fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook four minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Serves 4: 2 cups pasta, 1 tablespoon cheese

Per Serving: 389 cal, 10.7g fat, 21.6g prot, 4.5g fiber, 27mg chol

Baked Potato Soup

Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.





When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!



Baked Potato Soup

From Skinnytaste



Ingredients



2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)



Directions



Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400� for 1 hour or until tender. Cool. Peel potatoes.



Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.



Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Cuban Sandwich Quesadillas

I'm packing my bags.

Getting ready to go.

To see my sweet fam.

In Id-A-Ho!

I won't be around.

For a month or two.

But rest assured.

I'll be thinking of you!

So have a great summer.

Keep making great food.

Soak up that sunshine.

And I'll see you soon!

These quesadillas are made with a pork cooked in the crockpot. They are so easy and quick to make, and the pork is AMAZING. A great weeknight family pleaser for sure.

Cuban Sandwich Quesadillas
By Skinnytaste (LOVE HER!)

Ingredients

1 oz slow cooked Pernil

1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla (La Tortilla Factory)

Directions

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan (I used my panini press). On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces.

See you in a few months!

Buffalo Chicken done Two Ways

Gosh, I've been a lousy blogger.

I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...

I've been reading.

A lot.

Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.

Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.


First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.



The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.



Buffalo Chicken Risotto
Cuisine Magazine April 2011

Ingredients

4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken

chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)

Directions

For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.

Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)



The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.



I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.

And now to come full circle, are you a reader? If so, what kind of books do you like to read?

Cheesy Stuffed Shells

Since we are (hopefully) moving in a year, I've been trying to get rid of as much stuff as possible lately. And as painful as it's been, I've even been getting rid of some of my books, including my cookbooks. Let's face it, as much as I love cookbooks, there's no point in holding on to a book that hasn't been used in years.

I feel like I gained way more then I lost by getting rid of a few cookbooks though. Since I was forced to leaf through all of my cooking books and magazines, I was able to rediscover a TON of recipes that I haven't tried yet. I almost felt like I had just gotten a whole new stack of books and magazines, just by going through them.

This was a recipe that I couldn't wait to try. I have never made stuffed shells before, but when I saw that they were full about about five different kinds of cheese, there was no hesitation. These are hearty, meaty, gooey and very family friendly. They're also made over to be lighter, so pretty much everyone wins with this one. Enjoy!


Cheesy Stuffed Shells
Adapted from Taste of Home Healthy Cooking, April/May 2008

This recipe serves 12! It makes a ton, so you may consider halving if you aren't feeding a crowd.

Ingredients

3/4 pound ground beef (I used turkey)
1 Italian turkey sausage link, casings removed
1 teaspoon fennel seeds
1 large onion
1 package (10 oz) frozen spinach, thawed and squeezed dry
1 cup reduced fat ricotta cheese
1 egg, beaten
1 1/2 cups shredded part-skim mozzarella, divided
1 1/2 cups 1% cottage cheese
1 cup grated Parmesan cheese
1 cup reduced fat cheddar cheese
1-2 teaspoons Italian seasonings (I always like extra seasoning, so go by taste)
1/4 teaspoon pepper
1-2 teaspoons garlic salt (optional)
24-32 pasta shells, cooked and drained

SAUCE:

3 8-oz cans tomato sauce
1 1/2 teaspoons dried basil
1 1/2 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
salt to taste (lighter recipes always omit salt, I know it's better for you, but I just can't stand it, so salt according to taste)

Directions

1. Crumble turkey or beef and sausage into a large nonstick skillet, add fennel seeds and onion. Cook and stir over medium heat until meat is cooked through. Drain if needed.

2. Transfer to a large bowl. Stir in spinach, ricotta and egg. Add 1 cup mozzarella, cottage cheese, Parmesan, cheddar, Italian seasoning, garlic salt and pepper. Mix well.

3. Stuff pasta shells with meat mixture. Arrange in two 11x7 baking dishes, coated with cooking spray (I filled one 9x13 and one 8x8 for later). Combine sauce ingredients; spoon over shells. Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Philly Cheese Steak Pasta

Thank you for all the kind words concerning my daughter! She appreciated them too!


Our very first meal here in Philly was, of course, the Philly Cheese Steak. But when you live in Philly, they're not called Philly Cheese Steak, they're just called "steaks." You learn these things. And when you go to the famous Pat's or Geno's, there's a very specific way of ordering them. You can't use a lot of words, and you can't hesitate. You use the term "wit" if you want onions, specify what kind of cheese you want, and you get the heck out of the way, otherwise their is going to be trouble. It's a very serious business.

I LOVE our city's sandwich, especially with bacon, ohmygosh, drippy, greasy goodness. But as you can imagine, when you eat one, it's there to stay, usually right in my thighs, so I don't eat them often.

Instead, it's fun to find substitutes like this, still delicious, still cheesy and flavorful, but a lot nicer to my hips.

Philly Cheese Steak Pasta
Adapted from Betty Crocker

Ingredients

3 cups uncooked dumpling or wide egg noodles
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped
1 small bell pepper, chopped
14 oz can beef broth
1/4 cup flour
1/2 cup fat free half and half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat cheddar cheese

Directions

1. Heat oven to 350. Spray 11x7 inch glass baking dish with cooking spray. Cook and drain noodles as directed on package.

2. Meanwhile, remove fat from beef. Cut beef into 3/4 inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.

3. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles.

4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.

Serves 6: 1 1/3 cups

Per Serving: 260 cal, 5g fat, 2g fiber, 24g prot, 30g carb

Our Philadelphia Family!

My Favorite Pasta Salad

People always say that summertime is a good time to lose weight. Since it's hot out, your appetite lessens, and everyone would rather munch on fruit and veggies instead of rich soups and casseroles.

And it makes sense, but somehow summer still ends up being the toughest season for me to maintain my weight. And the reason is that I'm such a sucker for those delicious potluck and barbecue foods. Potato salad, pasta salad, apple pie, lemon bars, cheeseburgers and hotdogs grilled over charcoal, the list goes on. Give me a plate of that goodness, combined with awesome friends and a warm summer night, and life truly doesn't get better. I'm already looking forward to it, I just might have to replace the extra potato salad with a juicy slice of watermelon instead.



This pasta is one of my summer faves. It's so easy to make, keeps for several days and is delicious either cold or room temp, making it a very convenient picnic item. You have most likely had a version of pasta salad similar to this, but I had to post this anyway because it's just so dang good.


Pasta Salad

Ingredients

2 packets Italian Dressing, prepared according to directions, I used the less oil option (using the stuff from the packet vs. the bottle really does make a difference, it's worth the extra step!)
1 lb tricolor pasta
8 oz salami, diced
8 oz provolone or pepperjack cheese, diced (I used provolone for this, but next time I will use pepperjack, I like a good kick)
8 oz cherry tomatoes, halved
1 red bell pepper, chopped
1 green pepper
2 cans olives, sliced

Directions

1. Cook pasta according to directions, drain and cool.

2. Combine all ingredients and toss well. Keep chilled, it tastes best after it has a few hours to sit and blend flavors.

When is it hardest for you to eat healthy. Any tips on maintaining during those times?

Chicken Enchilada Casserole

Sometimes I think casseroles get a bad rap. Sure, they don't always make the healthiest meal, but when you think about it, you can basically fit your carb, meat, and vegetable all in the same dish. Not a bad deal for a busy weeknight. It's also pretty great when it's a casserole full of your favorite Mexican flavors. Salsa verde, corn tortillas, chicken thighs and lots of cilantro, so good! And while these don't quite qualify as enchiladas, this might be the best flavored enchilada dish I've ever had! And as far as health is concerned, this is a Cooking Light casserole, so I've got you covered there too!



Chicken Enchilada Casserole
Cooking Light March 2011

Ingredients

Cooking spray
4 bone-in chicken thighs, skinned
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalape�o pepper
9 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded sharp cheddar cheese

Directions

1. Preheat oven to 425�.

2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; saut� 4 minutes on each side. Place skillet in oven; bake at 425� for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

3. Return pan to medium-high heat. Add 1/2 cup onion; saut� 5 minutes, stirring occasionally. Add 3 garlic cloves; saut� 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalape�o in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth (if you have an immersion blender, it comes in very handy for this part).

5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425� for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Serves 4

Per Serving: 371 cal, 12g fat, 23g prot, 45g carb, 5g fiber,

Mini Quiches

I always think about quiche this time of year. Maybe it's the eggs, representing Easter. Maybe it's the bright yellow color representing spring. Either way, I'm not complaining because quiche is awesome!

I made these sweeties for a baby shower. I have a thing about turning food mini and these little quiches are much easier to make then you think. A store bought pie crust helps a lot, just line your mini muffin tins with a cut out piece of pastry, fill and bake! They're the best warm, but also taste great at room temp, making them perfect for say an upcoming Easter Egg hunt, or brunch you have coming up!



Mini Quiches
Adapted from Food.com

Ingredients

2 sheets store-bought pie crust
6 slices bacon, diced
1 onions, finely diced
6 eggs
1 cup cream
1 cup grated cheese, I used sharp cheddar
1 tablespoon chopped fresh parsley (I used fresh)
salt & freshly ground black pepper

Directions

1. Cook the onion and bacon over a low heat until the onion is softened.

2. Allow to cool a little.

3. Mix together with the eggs, cream, cheese, parsley and salt and pepper.

4. Unroll pie pastry, dish with flour and roll with rolling pin until it's increased in size by about a third. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.

5. Use these to line a greased mini muffin pan.

6. Place about 2 teaspoons of the egg and bacon mix in each pastry base.

7. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).

8. repeat with remaining pastry sheets and mix.

My kids made paper crowns for their little bunnies, they're so dang cute!

Southwestern Chicken Pasta Salad

Ah spring. It's glorious isn't it? It's warm, sunny, bright, and CLEAN! The air is fresh, the grass is covering all the mud, and everyone is scrubbing and purging for the bright new season. Our dinner tables start to look different too. Instead of rich creamy soups and casseroles, we see a lot more fresh veggies and grilled meats.

This pasta salad definitely fits in that category. Penne pasta full of bright, fresh veggies, tangy roasted chicken breast and tossed in a light, but flavorful dressing. It's served cold or at room temp, which makes it perfect for a picnic. Just the thing you'd want to do on a beautiful spring day.

Southwestern Chicken Pasta Salad
Adapted from Cooking Light August 2005

Ingredients

1/2 pound uncooked penne rigate
2 chicken breasts
2 teaspoons lemon pepper
1 teaspoon olive oil
1 cup fresh corn kernels
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (about 2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce (I used a blend of Mexican seasonings instead, about 2 teaspoons)
3 teaspoons chopped cilantro
1/2 teaspoon salt

Directions

1. Preheat oven to 375. Rub chicken breasts in lemon pepper and drizzle in olive oil. Roast for 20-25 minutes, or until cooked through and juices are clear. Let chicken cool and dice it.

2. Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Chicken and next 5 ingredients (through tomato); toss well to combine.

3. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill. (Be sure to season well to your liking).

Happy Spring!!

Baked Penne and Sausage Supper

It's been a hectic morning, but we're already done for the day, and now we are all in jammies watching Tangled. Have you seen Tangled yet? I'm pretty sure it's the cutest cartoon ever made.

And while we are all snuggling and munching on Pirate's Booty, it's hitting me how important it is to embrace the small things that make us happy. We can't always escape life with a cruise or ease the pressure of life with a new car, but we can be grateful for life's day to day mercies and gifts. Here are some of those things for me...

*Reading a book and reaching that twist or climax in the plot that makes me gasp, or laugh out loud (resulting in really weird looks from my family).

*The store clerk that comps a treat for my kids and has them smiling all afternoon.

*Finding that article of clothing that fits so well that you're convinced it was made JUST for you.

*A three hour gab fest with your best friend at Cheesecake Factory, Buffalo Blasts included.

*A passing kiss on the arm from your little boy who in that moment just needed to let you know that he loves you.

*Your husband coming home early, when you didn't plan on him coming back until way past dinner.

*Eating a dish full of pasta, AND sausage, AND cheese, without feeling any guilt because it happens to be light!

Baked Penne and Sausage Supper
America's Test Kitchen Healthy Family Cookbook

Ingredients

1 (14.5 oz) can diced tomatoes
1 1/2 teaspoon olive oil
1 onion, halved and sliced thin
1 red bell pepper, cut into matchsticks
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
8 ounces hot or sweet Italian turkey sausage, cut out of it's casing
salt and pepper
8 ounces whole wheat pasta (I used regular)
1 cup shredded part-skim mozzarella cheese

Directions

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Lightly coat an 8-inch square baking dish with vegetable oil spray and set aside. Pulse the tomatoes with their juice in a food processor until mostly smooth, about 5 pulses.

2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

3. Stir in the sausage and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes. Stir in the processed tomatoes. Bring to a simmer and cook, until slightly thickened, 6 to 8 minutes. Season with salt and pepper to taste.

4. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 teaspoon salt and cook, stirring often, until almost al dente but still firm to the bite. Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the pot.

5. Add the meat sauce and reserved cooking water to the pasta and toss to combine. spread half of the pasta mixture in the prepared baking dish and sprinkle with 1/2 cup of the mozzarella. Repeat with the remaining pasta and 1/2 cup mozzarella.

6. Bake until the sauce is bubbling and the cheese is lightly browned, about 15 minutes. Let cook for 5 minutes before serving.

Serves 4: 1 serving is 1 4 inch square

Per Serving: 380 cal, 13g fat, 45g carb, 22g prot, 8g fiber



What are some of the small things that make YOU happy?

Caprese Panini

Spring is here! And Spring means spring cleaning, which doesn't just happen in my closets, it happens in my fridge too. And as much as I love the rich comforts of soups, chilis and casseroles, I am ready for clean, light, colorful food, just like the season.



One of my very favorite warm weather dishes is the Caprese salad. Sweet tomatoes, creamy mozzarella, and aromatic basil, it's to die for! I'll eat it in any form, including in a melty panini, which is exactly what I did. Recently Foodbuzz sent me a sample loaf of Natures Pride Whole Wheat Bread with Flax. The bread is wonderful, nutty and wholesome, which was exactly what was needed for a good sandwich. It's such a bright, and fresh sandwich with nothing but clean beautiful ingredients. I could eat this every day, especially when the weather is nice, the Diet Coke is cold, and there is a good book waiting for me!



Caprese Panini

Ingredients for one sandwich

2 slices Natures Pride Whole Wheat Bread with Flax (or preferred bread)
1-2 tomatoes sliced
4 large basil leaves
3-4 slices fresh mozzarella (be sure it's fresh, it's just better)
salt and pepper

Directions

Assemble sandwich with cheese in center to hold it all together, season to taste. Press in panini press, or on skillet with a weight to hold it down. Enjoy!

Quick Homemade Refried Beans and What I Did With Them

I don't think it's very easy for a food blogger to name a favorite food. I mean, what a commitment to make when there is just so much amazing food out there. It would be like asking a mathematician what they're favorite equation is, or a florist their favorite flower, how do you choose?

HOWEVER, gun to my head, if I had to name a favorite, it would be Mexican food. Oh how I adore their flavorful, spicy meats, chewy warm tortillas and cilantro...is there a better flavor in the world then cilantro? I don't make Mexican food much because I just don't feel like I can measure up to the real stuff being sold by people who have been making it their entire lives. But since Philly has a real shortage of good authentic Mexican food, I think it's time to learn.


I'm starting simple by making my own refried beans. This is a quick recipe, so the beans come of out the can and not the bag. They are a snap to make, and oh so good, I'll never buy them out of the can again!



Refried Beans
America's Test Kitchen Healthy Family Cookbook

Ingredients

3 cans red kidney beans, rinsed (I used black)
1 cup water
1 onion, minced
1 large jalapeno chile, stemmed, seeded and minced
4 teaspoons olive oil
2 garlic cloves minced
1 teaspoon ground cumin
1/4 cup fresh cilantro
salt
hot sauce

Directions

1. Process the beans and water in a food processor until smooth, about 2 minutes, scrap down sides of the bowl as needed.

2. Combine the onion, jalapeno, and 1 teaspoon of the oil in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetable are softened, 8 to 10 minutes.

3. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the pureed beans until thoroughly combined.

4. Reduce the heat to low and cook, stirring often until the beans have thickened and the flavors have blended, about 10 minutes. Stir in the remaining tablespoons oil and cilantro, Season with salt and hot sauce to taste and serve.

Serves 8

Per 1/2 cup serving: 120 cal, 2.5g fat, 19g carbs, 7g prot, 6g fiber



After the beans were made, I rolled them in flour tortillas, put them in a casserole pan and soaked the whole thing with green enchilada sauce. Sprinkle with mozzarella and bake at 375 for about twenty minutes. Creamy, tangy heaven! It's also not too bad for you. Serve with lettuce, tomatoes, olives and sour cream. ENJOY!